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Gluten Free Double Chocolate Layer Cake

Gluten Free Double Chocolate Layer Cake

A sumptuous cake for a special occasion, especially if you choose to spike it with marsala wine.
By Veronica Lavenia
Photo by G. Giustolisi

GLUTEN FREE DOUBLE CHOCOLATE CAKE-ph. g. giustolisi

A sumptuous cake for a special occasion, also suitable for those who suffer from gluten intolerance. Natural ingredients such as olive oil, rice milk, and gluten-free flour makes the dough very soft and tasty. If the cake is served to adults, you can add, to each layer of sponge cake, a tablespoon of “Marsala”, dessert wine or other wine dessert.

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Gluten Free Double Chocolate Layer Cake


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  • Author: Veronica Lavenia
  • Total Time: 50 mins
  • Yield: 8-10 1x

Description

A sumptuous cake for a special occasion, especially if you choose to spike it with marsala wine.


Ingredients

Scale
  • 60 ml (2 fl oz, ¼ cup) extra virgin olive oil (or 80 ml- 9/5 cup organic cold-pressed sunflower
  • 250 g (9 oz) dark brown sugar
  • 4 organic eggs
  • 200 g (7 oz) corn flour (corn meal)
  • 200 g (7 oz) brown rice flour
  • 2 teaspoons organic baking powder
  • pinch of salt
  • 180 ml (125 ml (4 fl oz, ½ cup) rice milk at room temperature
  • 1 teaspoon of cinnamon
  • 150 g (5 ½ oz) melted dark chocolate 70%
  • 150 g (5 ½ oz) melted dark chocolate 60%
  • Cocoa powder to taste (optional)

For the filling

  • 500 ml (17 fl oz/2 cups) crème fraîche

For the icing

  • 60 g (2 oz) high quality butter
  • 125 ml (4fl oz/½cup) crème fraîche
  • 300 g (10½ oz) dark chocolate 70%

Instructions

  1. Mix olive oil with brown sugar. Add eggs, one at a time, and beat.
  2. Add the flours, organic baking powder, salt, milk, cinnamon, and two types of chocolate, previously melted.
  3. Pour the dough into two greased and floured molds.
  4. Bake at 180°C (350°F/gas 4) for 30-35 minutes.
  5. Once baked and cooled, cut cakes in half and stuffed each layer with whipped crème fraîche.
  6. For icing: melt butter with cream without boiling, then turn off heat and add dark chocolate.
  7. Obtained a smooth, shiny and creamy ganache, let cool for a few minutes and spread on cake.
  8. Garnish with cocoa powder.
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Baking, Dessert
  • Cuisine: Gluten Free

 


See Also
Ginger Pudding with Molten Chocolate and Caramel

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